Vincent

Head Chef and co-owner Ute Pikler (ex-Pod Food and Circa, The Prince) and co-owner Ollie Ryrie have fashioned an innovative menu that uses locally sourced produce and presents dishes that are equally at home as bar snacks or main courses. Part tapas/part Japanese/part European, the menu crosses many boundaries to deliver something different to patrons.

The room is charcoal in colour with wood features, and seating revolves around two bar islands with high-stool communal seating. The wall-mounted menu spells out dishes in Scrabble-style tiles.

The menu changes regularly to make the most of seasonal produce. Tiger prawns and scallops are sourced from Eden on the New South Wales South Coast. The prawns are combined with wasabi charred cos and onion, buttermilk dust and a smattering of crispy chorizo grains. The scallops come with a classic smoked cauliflower puree and furikake seasoning. Wagyu rump is served medium–rare with a dash of miso and the umami hit of braised mushrooms.

PSST! The wine list is as eclectic as the menu with both Old and New World selections to pair with the food.

Reviewed for the 2019 guide